{"id":29,"date":"2011-05-20T11:27:20","date_gmt":"2011-05-20T16:27:20","guid":{"rendered":"http:\/\/www.outdoorcookingworld.com\/OutdoorCookingBLOG\/?page_id=29"},"modified":"2019-01-21T13:35:58","modified_gmt":"2019-01-21T21:35:58","slug":"side-dishes","status":"publish","type":"page","link":"http:\/\/www.outdoorcookingworld.com\/?page_id=29","title":{"rendered":"Side Dishes"},"content":{"rendered":"

Mom’s Slightly Spicy Spaghetti Dish
\n<\/strong>
\nThis is a great recipe to liven up your basic spaghetti pasta.<\/p>\n

INGREDIENTS:
\n3 tablespoons EVOO (extra virgin olive oil)
\n1\/2 of a medium brown onion, chopped
\n1 16 ounce can of S&W chopped tomatoes
\n12 ounces of regular (bland) flavored Ragu pasta sauce
\n1\/2 teaspoon of dried red pepper, chopped
\n2 bunches of fresh basil, chopped
\n12 ounces of spaghetti, cooked, strained and still warm (if possible)<\/p>\n

DIRECTIONS:
\nHeat oil in a large skillet. When oil is about to start popping, add onions and simmer reducing heat slowly until glassy.<\/p>\n

Add tomato and salt to taste. Cook for 4 more minutes. Add the fresh basil. Toss in spaghetti noodles and sprinkle in the red pepper.<\/p>\n

Heat while folding ingredients on medium for about 1 or 2 minutes<\/p>\n

Attributed to: Evelyn Johnson<\/p>\n

***
\nNapa Valley Chicken Salad
\n<\/strong>
\nGrapes make the taste twist on this cool and creamy (great for hot summer days) salad<\/p>\n

INGREDIENTS:
\n2 cups diced cooked chicken
\n1 cup seedless red grapes, sliced in halves
\n1 cup diced celery
\n1\/2 cup chopped toasted pecans
\n1\/4 cup thinly sliced green onions
\n1 teaspoon Dijon Mustard
\n1\/2 cup Hidden Valley Original Ranch Dressing<\/p>\n

DIRECTIONS:
\nCombine chicken, grapes, celery, pecans and green onion in a medium bowl. Stir mustard into dressing; toss with the salad. Cover and refrigerate for at least 2 hours.<\/p>\n

***
\nBlue Diamond Smokehouse Dip<\/strong><\/p>\n

You will love this dip for celery sticks and chips and just about anything you can dip. And it only takes about five minutes to make.<\/p>\n

INGREDIENTS:
\n1 can (3 oz.) Blue Diamond Smokehouse Almonds
\n1 cup Mayonnaise
\n1 cup Yogurt, Plain
\n1 Tbsp. Balsamic Vinegar
\n1\/4 tsp. Black Pepper
\n1\/4 lb. Any Blue-Veined Cheese, softened<\/p>\n

DIRECTIONS:
\nFinely chop the almonds using a food processor or a clean coffee grinder. If you don’t clean the coffee grinder you will have a slightly coffee flavored almond dip.<\/p>\n

In a bowl, combine the mayonnaise, yogurt, balsamic vinegar, black pepper, cheese and chopped almonds. Mix well and refrigerate for 2 hours before serving.<\/p>\n

Serve with raw vegetables or as a dip.<\/p>\n

If you enjoy the blog, please visit the main web site for Outdoor Cooking World at http:\/\/www.outdoorcookingworld.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Mom’s Slightly Spicy Spaghetti Dish This is a great recipe to liven up your basic spaghetti pasta. INGREDIENTS: 3 tablespoons EVOO (extra virgin olive oil) 1\/2 of a medium brown onion, chopped 1 16 ounce can of S&W chopped tomatoes 12 ounces of regular (bland) flavored Ragu pasta sauce 1\/2 teaspoon of dried red pepper, … Continue reading Side Dishes<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":7,"comment_status":"open","ping_status":"open","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"jetpack_shortlink":"https:\/\/wp.me\/P7S9UK-t","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/pages\/29"}],"collection":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29"}],"version-history":[{"count":3,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/pages\/29\/revisions"}],"predecessor-version":[{"id":681,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/pages\/29\/revisions\/681"}],"wp:attachment":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}